Juicy pork roast with tasty gravy

This recipe, adapted from one we loved in France, is easy, inexpensive and fine enough for company.

WHAT YOU NEED
1 large pork roast, preferably from the fattier "echine" cut
2 slices of bacon
1 onion diced
mushrooms, sliced, either fresh or frozen
a little oil and butter
some peppercorns
2-3 cups of water
1 chicken bouillon cube
1 bay leaf
thyme
a large thick bottomed pot with a lid (best of all if you have an oven-going dish)
recommended: prepare rice separately at the end of cooking as a sauce absorbing side

ALL YOU DO IS:
heat a little oil and butter in the pot, throw in the pork roast and brown on all sides
remove pork roast and throw in bacon, onion and mushroom, fry lightly
add water, chicken bouillon cube, bay leaf, thyme and stir, making sure nothing sticks to the bottom
place  pork roast on top and cover, simmering on a low heat for 90 minutes
If your pot can go in the oven, place it a a warm oven for another 30 minutes. If it can't, turn off the stove and let the roast sit covered for another 30 minutes. (This extra time will make the meat so tender you can cut it with a spoon.)

TO SERVE
remove the peppercorns, bay leaf and thyme,
slice the roast elegantly on a platter and cover with sauce, serving some on the side as well
serve with steaming hot rice

This sauce is ridiculously delicious and simply makes itself!